Cranberry, Pear, and Spinach Salad

This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest.



  • 2 tbsp red wine vinegar
  • 2 tbsp water
  • 2 tsp maple syrup
  • 2 tsp coarse ground mustard
  • 2 tsp shallots, minced
  • 1⁄4 tsp salt, or to taste
  • 1⁄4 tsp black pepper, freshly ground, or to taste
  • 2 tbsp olive oil
  • 6 oz fresh baby spinach, about 8 cups
  • 1 large, ripe red pear, cored and thinly sliced into 12 pieces
  • 1⁄4 cup dried cranberries
  • 6 tbsp unsalted dry roasted almonds, chopped


  • In a small bowl, whisk together vinegar, water, maple syrup, mustard, shallots, salt, and black pepper until blended. While whisking, slowly add olive oil until the dressing is emulsified. Pour about 1/4 cup of the dressing into a large bowl. Add spinach and toss until evenly coated.
  • Divide spinach among 4 salad plates (about 2 cups each). Top each salad with 3 pear slices, 1 tablespoon cranberries, and 1 1/2 tablespoons almonds. Drizzle with about 1 tablespoon of remaining dressing.

Per serving: 6 Smartpoints
Serves : 4

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